Rabbit on Salad

1. remove the skin and tendons from the rabbit back with a pointed kitchen knife and cut off.

Peel and rinse the vegetables and cut them into 0.5 cm cubes.

For the lettuce, brush the beet clean and soften in salted water with a little vinegar, cumin and sugar. Peel celery thinly, rub with juice of one lemon and soften in salted water.

While still warm, remove the peel from the beet and cut it into thin slices of about 3 mm, sprinkle with salt, a pinch of sugar, ground pepper, pour the marinade over it and leave to soak. Do the same with the celery.

5. fry olive oil and a little bit of butter until light brown, roast the back, seasoned with salt and pepper, with the flesh side down in the heated stove at 220 degrees pink, add skin and tendons.

After 10 minutes turn the back to the other side, add the vegetable cubes, spices and the remaining butter and cook for another 10 minutes.

Take out the saddle and let it cool down a bit. 8.

Deglaze the vegetables with Noilly Prat, reduce, add water or chicken stock and gently simmer to a short, strong sauce.

Press through a sieve and skim off any fat that rises to the surface. 10. cut chives into 3 cm long pieces, remove peel from spring onions and cut into slices. Clean Vogerlalat and rinse clean, spin dry.

Finish: Arrange beet and celery in a circle on cold plates a

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